Peach Canapés

Ingredients

• 4 slices Sponge cake (Enough to cut 8-12 circular pieces)
• 2 tablespoons Unsalted butter (For sautéing cake)
• 1 can (15-ounce) Canned peaches, sliced (Thoroughly drained)
• 1 tablespoon Powdered sugar
• 0.5 teaspoon Fresh lemon juice
• 0.125 teaspoon Ground nutmeg (Or a small grating of fresh nutmeg)
• 1 tablespoon Unsalted butter (For heating peaches)

Instructions

1. 1Using a 2-inch round cookie cutter or a knife, cut circular pieces from the sponge cake slices. You should aim for about 8-12 pieces, depending on the size of your cake and desired serving size.
2. 2Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Add the circular pieces of sponge cake and sauté for 2-3 minutes per side, until delicately browned and slightly crispy. Remove the sautéed cake pieces from the skillet and set them aside on a plate lined with paper towel to absorb any excess butter.
3. 3Thoroughly drain the canned peaches. In a medium bowl, gently toss the drained peach slices with 1 tablespoon of powdered sugar, 1/2 teaspoon of fresh lemon juice, and 1/8 teaspoon of ground nutmeg. Ensure the peaches are evenly coated with the seasonings.
4. 4In the same skillet used for the cake (or a clean one), melt 1 tablespoon of unsalted butter over medium-low heat. Add the prepared peach slices to the melted butter and gently heat for 3-4 minutes, stirring occasionally, until the peaches are warmed through and slightly softened.
5. 5Arrange the sautéed sponge cake pieces on a serving platter. Top each piece of cake with a generous spoonful of the warm, spiced peaches. Serve immediately for the best flavor and texture.